“Although a croissant is not typically a bread used for grilled cheese, the amount of butter makes it a natural for the cheesy filling. Just be careful because the croissant burns easily so watch it!”
4 sandwiches

Ingredients Nutrition

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 10 ounces spinach
  • 2 ounces prosciutto, chopped (optional)
  • 3 ounces goat cheese
  • 1 dash salt
  • 1 dash black pepper
  • 4 plain croissants, cut in half
  • 6 ounces aged goat cheese, coarsely grated (I use gruyere)


  1. Melt the butter in a nonstick skillet over medium heat.
  2. Add the onions and cook for 7 minutes until they are limp but not brown.
  3. Add the spinach, cover, and cook for 2-3 minutes or until wilted. If there is a lot of liquid increase the heat to high and boil it away.
  4. Add the prosciutto if you are using it.
  5. Add the goat cheese and stir until cheese is melted and the prosiutto is heated through, about one minute.
  6. Add salt and pepper to taste.
  7. Transfer the mixture to a dish and let it cool slightly.
  8. Wipe the skillet with a paper towel but do not wash it.
  9. To assemble:.
  10. Distribute the spinach mixture evenly over the 4 croissant bottoms, followed by the grated cheese and pepper to taste. Cover with the 4 croissant tops.
  11. Stovetop method:.
  12. Heat the same skillet over medium heat for 2 minutes. Put the sandwiches in the skillet, flat side down and press lightly with a spatula to compress the filling.
  13. Cover and cook for 3 minutes or until the undersides are golden brown.
  14. Uncover and turn the sandwiches over, pressing them slightly with a spatula to flatten them.
  15. Cover and cook for one minute more.
  16. Serve.

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